• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Leanne Ray

  • Home
  • About
  • Recipes
    • Breakfast
    • Snacks
    • Appetizers
    • Salads & Dressings
    • Side Dishes
    • Mains
    • Drinks
  • Lifestyle
  • Tools & Resources
  • Work with Me
  • Shop
You are here: Home / Breakfast / Peanut Butter Banana Chocolate Chip Muffins

Peanut Butter Banana Chocolate Chip Muffins

October 20, 2019 By Leanne Leave a Comment This post may contain affiliate links. Read my disclosure policy

Jump to Recipe·Print Recipe

The classic flavor combination of peanut butter, banana and chocolate never disappoints! These peanut butter banana chocolate chip muffins are simple to make and feature nutritious ingredients like greek yogurt, whole-milled flax seed and oats. 

peanut butter banana chocolate chip muffins

I always say I’m not a baker, but I can make a mean muffin. Case in point, these peanut butter banana and chocolate chip beauties that I’ve been making for years; a staple recipe in my kitchen!

If there’s time for me to make a homemade snack of some sort, it’s telling that I probably had a relaxing Sunday. I would rather eat something like this over a store-bought bar 100 times over. And, when I can control what goes in, I always try to cram in as much healthy stuff as I can so they are more “fiber” and less “cake for breakfast”.

These particular muffins were inspired by one of my favorite banana bread recipes via MyRecipes.com. It’s a peanut butter version that has crushed peanuts in the batter and a peanut butter glaze that gets drizzled on at the end (my dream recipe?).

I love that it calls for using Greek yogurt, flax and nut butter which sets it apart from others. If making it for a special event like brunch with friends, you can add the glaze but the bread itself is great and can stand alone without it.

On Healthy Baking

As I mentioned above, when prepping something for snacks and/or breakfast throughout the week, I usually make some substitutions for a more nutrient-dense and filling end product. Basically I need something that’s going to give me some solid energy. To me, this is what “healthy baking” is all about. None of this cardboard, flavorless, artificially sweetened stuff.

bowl of muffin batter

Muffins vs. Quick Bread

Since muffins are portable, don’t require slicing in the morning (how is it possible that so many crumbs come off of one loaf?) and also take less time to bake, I almost always opt for baking muffins over a loaf. Especially if I have liners which cuts way down on clean up time.

If you really wanted to make this a loaf, I’m confident that would work great too! The bake time would likely be closer to 45-60 minutes.

Ingredient Substitutions

Here are some other substitutions you might make based on the ingredients you have, and any special dietary preferences:

  • All-purpose flour for the white whole wheat
  • Coconut sugar for the brown sugar (regular white cane sugar would likely work fine too, but the flavor difference would be more drastic)
  • Buttermilk or sour cream for the Greek yogurt
  • Canola oil or melted coconut oil for the butter
  • Dried fruit and/or nuts for the chocolate chips. You could also omit these altogether.

The nice thing about muffins – they are generally really forgiving, so a great starting point for newbies. My tip (learned from experience) is don’t try to change too many things at once.

After baking for 20-22 minutes, the tops should be just slightly browned, mounded on the top (not flat) and a toothpick should come out clean when poked in the middle.

muffin tin full of peanut butter chocolate chip muffins

How to Include Muffins in a Balanced Meal

Having a homemade baked good prepped and ready to go is a great way to start the week. These are already fairly balanced (see nutrition info below), but I still like to make sure to include multiple food groups in meals and snacks when possible.

Here are some of my favorite ways to serve muffins in meals and snacks throughout the week. One muffin, served with:

  • Breakfast: Hard-boiled eggs (2) + fresh berries
  • Breakfast: Swipe of nut butter + green smoothie
  • Afternoon Snack: Homemade iced cardamom latte
  • Nighttime Snack: Small glass of soy milk
  • Dessert: Top warmed muffin with honey-cinnamon butter
muffin on plate with fork

These peanut butter banana chocolate chip muffins are not only delicious, but they come together fast and are a super substantial snack option.

Keep in mind that they’re best eaten within two days so it might be a good idea to freeze half for later, then pull them out and warm for a quick breakfast on the go.

You might also like:

  • Zucchini Banana Bread Baked Oatmeal
  • Espresso Banana Bread with Dark Chocolate
  • Pumpkin Blueberry Muffins with Tahini Glaze
Print

Peanut Butter Chocolate Chip Muffins

The classic flavor combination of peanut butter, banana and chocolate never disappoints! These muffins are simple to make and feature nutritious ingredients like greek yogurt, whole-milled flax seed and oats. 

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Snacks
  • Method: Baking, Oven
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 3 small very ripe bananas (preferably brown)
  • 1/3 cup plain full-fat Greek yogurt
  • 1/3 cup crunchy natural peanut butter
  • 3 Tbsp unsalted butter, melted and cooled
  • 2 eggs
  • 1/2 cup brown sugar
  • 1 cup white whole wheat flour
  • 1/2 cup old fashioned rolled oats
  • 1/4 cup whole-milled flax seed
  • 3/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 tsp cinnamon
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees
  2. Add bananas through brown sugar to the bowl of a stand mixer fitted with paddle attachment and mix on medium until smooth and well-combined (can also mix by hand).
  3. In a separate bowl, mix flour through salt. Add flour mixture to wet ingredients in three batches until just combined (over-mixing can lead to a gummy texture). 
  4. Fold in chocolate chips and divide the batter into 12 greased or lined muffin cups. 
  5. Bake for 20-22 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let rest in the pan for 10 minutes. Transfer to a cooling rack. 

Equipment

measuring cups

Buy Now →

measuring spoons

Buy Now →

mixing bowls

Buy Now →

Notes

  • The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
  • Let muffins cool completely before storing so they don’t retain moisture inside a sealed container
  • See this post for tips on storing muffins.
  • Enjoy within two days, or freeze.
  • Modified from: https://www.myrecipes.com/recipe/peanut-butter-banana-bread

Nutrition

  • Serving Size: 1 muffin
  • Calories: 246
  • Fat: 12 grams
  • Carbohydrates: 33 grams
  • Fiber: 4 grams
  • Protein: 6 grams

Keywords: peanut butter chocolate chip muffins, baked goods, healthy baking, whole grains, snacks, kid-friendly

Did you make this recipe?

Tag @LeanneRayRDN on Instagram

peanut butter banana chocolate chip muffins pin

This recipe was originally published on October 30th, 2017. Photos and post were updated on October 20th, 2019.

Want More Plant-Forward Recipes?

Join my VIP list and I'll send you five reader favorites! Healthy, flavor-packed recipes. What's not to love about that?

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

I promise I won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Filed Under: Breakfast, Recipe Tagged With: baked goods, breakfast, fall, flax, greek yogurt, healthy baking, healthy breakfast, peanut butter, winter

Previous Post: « Shortcut Mushroom Ramen Bowls (30-minutes)
Next Post: 2019 Holiday Gift Guide for Foodies »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome

Registered dietitian based in Denver, Colorado. I share approachable plant-forward recipes, healthy lifestyle favorites and write about #MomLife. Probably sipping an iced coffee and making a mess in the kitchen as we speak. More About Me…

Let’s Connect

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe

Get new posts straight to your inbox!

Disclaimer + Policies

Categories

Trending

Footer

Search

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Disclaimer + Policies

Copyright © 2021 · Leanne Ray ·

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.